Heat barbecue plate or grill to hot. Brush the eggplant rounds with olive oil and season then cook for 3-4 minutes each side, brushing with olive oil when turned to avoid them drying out. Cook until softened and turning golden brown. Remove and cover to keep warm. Add the tomatoes and cook until the skin begins to blister, brushing with olive oil, until soft. Remove and keep warm. 


Rub lamb rumps with olive oil and season then place on the grill for 10 minutes, turning once for medium-rare lamb. Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.

To serve

Layer eggplant slices on the plate then top with lamb and 3 tomatoes.  Add sliced lamb on-top of eggplant and dollop with a generous amount of pesto and sprinkle with feta. We like to garnish with fresh basil leaves.